lemon herb tuna couscous salad in a jar
Serves 10 mins prep10 mins cook
Made with loads of fresh vegetables and herbs, this lemon herb tuna couscous salad in a jar is the perfect meal prep.
0 servings
What you need
Instructions
0 Make the couscous by bringing a pot of [wprm-ingredient text="¾ c chicken bone broth" uid="3"] to a boil and add the [wprm-ingredient text="1/4 c Israeli couscous" uid="2"]. Cover and let simmer for about 8 minutes then strain off an excess liquid. un the pearls under cold water to cool them quickly.While it cooks, chop everything. 1 To a large 0.5 liter jar (or bigger) add the [wprm-ingredient text="3 tbsp Avocado oil" uid="10"], [wprm-ingredient text="½ lemon (juice from it)" uid="7"], and [wprm-ingredient text="Pinch of salt" uid="12"] and mix well. Then layer the other ingredients in this order: [wprm-ingredient text="1 3 oz can tuna" uid="1"], [wprm-ingredient text="2 tbsp Parsley" uid="8"], [wprm-ingredient text="1 tbsp Mint" uid="9"], [wprm-ingredient text="2 tbsp Pomegranate seeds" uid="4"], [wprm-ingredient text="⅛ of a red onion" uid="5"], and [wprm-ingredient text="1 tbsp Pistachios" uid="6"]. Finally top with cooled couscous, cover, and store in the fridge until ready to eat.See notes for tips of meal prepping and ttraveling with the salad. 2 Eiter mix everything in the jar just before eating or dump it out into a bowl.View original recipe